A good and somewhat healthy.


1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup instant or old-fashioned rolled oats

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) cold butter, sliced

1/4 cup whole milk, buttermilk or kefir

1/4 cup pure maple syrup.  Do not use imitation.

2 eggs

Egg wash ingredients:

1 egg white

1 teaspoon water

Oats, for sprinkling

Glaze ingredients:

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

3-4 tablespoons pure maple syrup


Preheat oven to 400.

In a large mixing bowl, combine all the dry ingredients.  Turn on mixer, add butter until pea-sized lumps.  The key is not to mix to much or the flour will make the scones very dense.

In a small bowl, combine the milk/buttermilk, maple syrup, and eggs.  Add to dry ingredients and stir gently until a thick ball of dough forms.  Again, do not over mix.

Knead with flour, until no longer sticky.  Roll into a ball, flatten and cut like a traditional pizza.  If you want smaller cuts, which I usually do, make two “pizzas” and cut again. The pizza cuter makes nice work of a sticky job.  Place on an ungreased cookie sheet.

In a small bowl, lightly beat the egg white and teaspoon of water. Brush a thin layer over the tops of the scones. Sprinkle lightly with oats.

Bake scones at 400 degrees for 20-25 minutes or until lightly browned and done inside. Place scones on a wire rack to cool.

To make glaze, put powdered sugar in a small bowl or a 1-cup measuring cup. Add vanilla extract, and then use a fork to stir in enough maple syrup to make a glaze that will drizzle.

Drizzle glaze over hot or warm scones, or wait until scones are cooled. More glaze will run off of hot scones, so let them cool a little if you want a thicker glaze.

I drizzle the glaze when the scones are on a cooling rack with paper towels underneath.  That way the drips go right onto the paper, then off the garbage.

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